Daddy Hinkle’s Seasoned Tenderizer


Pairing Daddy Hinkle’s Seasoned Tenderizer with our marinade and rubs will provide a restaurant-quality steak that will be enjoyed by family and friends every time.

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It’s no secret that tender meat will be easier to chew and generally better than a hard, rubbery slab of meat. Aside from the flavor and quality of a meat, tenderness will likely be the most important factor in how well your prepared meat is perceived. For this reason, using a quality meat tenderizer is an absolute necessity whether you are cooking beef, poultry, pork or any other type of meat.

Daddy Hinkle’s Seasoned Tenderizer will not only give your prepared meats the tenderness you desire but also inject incredible flavor that can’t be found with competitor’s products. Though meat can often be slightly tenderized with a mallet, why spend all that time getting your arm tired when our liquid tenderizer works even better? For the best steak of your life, all you have to do is splash Daddy Hinkle’s Seasoned Tenderizer onto your meat and cook.

Additional information

Weight 1 lbs

A Simple Twist on an Old Classic: Daddy Hinkle’s Grilled Pork Tenderloin Sandwich

To prepare the meat, trim fat and silver from the pork tenderloin. Use a fork with large prongs to make multiple punctures at one inch intervals on the top and bottom of the pork tenderloin. Pour and rub 1 Tablespoon of Daddy Hinkle’s Seasoned Tenderizer per pound onto the meat. Place pork tenderloin into a zip-top bag, press out most of the air from the bag and allow to warm up to room temp. while the grill or oven is preheating. Cook the pork with the lid of the grill closed until the pork reaches an internal temp of 140-155 degrees. Let the pork rest for 10 minutes. Cut the pork tenderloin into thin slices and pile high onto a bun. Serve with slices of tomato, red onion and cold, crispy lettuce. **For extra-special flavor spread on a generous portion of Daddy Hinkle’s Spicy Pepper sauce: 1 Tablespoon Daddy Hinkle’s Spicy Pepper Seasoning |Rub| Marinade dry, mixed with 1/4 cup of mayo. Makes 4-6 sandwiches

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